BURGER TOPPING RECIPES: Beef Burgers with Drambuie Onions . . . Seared Tuna Burger with Balsamic Onions . . . Green Chile Burgers

Beef Burgers with Drambuie Onions

1¼-pound mix of well-chilled chunks of lean chuck steak and lean sirloin

1 teaspoon garlic powder

Favorite all-purpose seasoning

½ teaspoon freshly ground black pepper

1 tablespoon olive oil

3 cups sliced onions

8 ounces cremini mushrooms, cleaned, sliced, optional

1/3 cup Drambuie

4 ounces goat cheese

1½ tablespoons honey

¼ cup mix of fresh chopped herbs of choice (thyme, basil, oregano)

1 tablespoon chopped chives (optional)

4 mini pita pocket breads, 3 or 4 inches in diameter

Bibb or butter lettuce

8 thin zucchini ribbons

In a food processor fitted with the steel blade, place the beef chunks. Pulse the mixture to combine and coarsely grind the meat. Do not overprocess. Season the mixture with garlic powder, all-purpose seasoning and black pepper. Shape mixture into 4 patties about 5½ ounces each. Place on a platter and refrigerate while preparing the onions and mushrooms.

In a large skillet, heat the oil over medium heat. Add the onions and saute until they begin to lightly brown. Add the mushrooms and continue sauteing until they are tender. Increase the heat slightly and add the Drambuie. Cook, deglazing the pan until the Drambuie has almost evaporated. Remove from heat. Cover to keep warm.

In a small bowl, mix together the goat cheese, honey, herbs and chives.

Preheat the grill to medium-high. Oil the grill grates. Grill the burgers about 6 minutes or until well-browned and slightly crusty. Turn and continue grilling another 6 minutes until the burgers are cooked through and the internal temperature in the center of the burgers is 160 degrees. Remove from the grill.

Slice the mini pitas in half horizontally and grill them a few minutes if desired.

On the bottom half of one pita, place a Bibb lettuce leaf. Place a patty on top. Top with zucchini ribbons and onion mixture. Spread about 2 tablespoons of the cheese mixture on the top half of pita and place on the burger.

Yield: Serves 4.

Approximate nutritional analysis per serving: 449 calories (33 percent from fat), 16 grams fat (7 grams saturated), 37 grams carbohydrates, 38 grams protein, 345 milligrams sodium, 88 milligrams cholesterol, 113 milligrams calcium, 3 grams fiber.

Seared Tuna Burger with Balsamic Onions

2 teaspoons butter

2 cups vertically sliced onions

1½ tablespoons balsamic vinegar

¼ teaspoon dried thyme

1 tablespoon all-purpose flour

½ teaspoon salt

¼ teaspoon garlic powder

¼ teaspoon black pepper

4 tuna steaks (about 6 ounces each), ¼-inch thick

Nonstick cooking spray

4 teaspoons Dijon mustard

4 whole-wheat hamburger buns

4 curly leaf lettuce leaves

4 slices (1/8-inch thick) tomato

In a medium skillet over medium-high heat, melt the butter. Add the onion slices and saute 5 minutes. Stir in the balsamic vinegar and thyme; cover and cook 5 minutes, stirring occasionally.

In a shallow dish or pie plate, combine the flour, salt, garlic powder and pepper. Dredge the tuna steaks in the flour mixture. Spray a large nonstick skillet with nonstick cooking spray and heat over medium-high heat. Add the tuna and cook for 3 minutes on each side, or until desired degree of doneness.

To assemble: Spread 1 teaspoon of mustard over the top half of each bun. Layer 1 lettuce leaf, 1 tuna steak, 1 tomato slice and ¼ cup of the onion mixture on the bottom half of each bun. Top with top halves of buns.

Yield: Serves 4.

Approximate nutritional analysis per serving: 388 calories (16 percent from fat), 7 grams fat (2 grams saturated), 38 grams carbohydrate, 44 grams protein, 776 milligrams sodium, 85 milligrams cholesterol, 135 milligrams calcium, 6 grams fiber.

Green Chile Burgers

1¼ pounds ground beef

1 clove garlic crushed and finely minced

1/8 teaspoon ground black or seasoned pepper

1 teaspoon ground chile mild

½ teaspoon salt

4 slices Monterey Jack cheese or ½ cup shredded Mexican blend of cheeses

4 hamburger buns, split and toasted

1 4-ounce can chopped mild green chili peppers, drained

4 large slices sweet onion

1 medium tomato, sliced

4 leaves romaine lettuce

Chunky salsa

Mix lean ground beef with garlic, pepper, ground chile and salt in a large bowl. Shape into 4 flat patties. Preheat broiler or grill, then cook burgers about 4 inches from heat, turning when halfway done. Cook until very little or no pink remains. Just before serving, place a slice of cheese or grated cheese on each burger. Top each bun with a hamburger patty and cheese, green chile peppers, an onion slice, tomato slice and lettuce leaf. Serve burgers with a dish of salsa on the side.

Yield: Serves 4.

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